Broccoli and Ricotta Tart

Ingredients for 1 servings:

• 1 pack of puff pastry, round
• 250 g ricotta
• 50 g Parmesan
• 2 eggs
• 1 head of broccoli
• 1 handful of almond flakes
• Tomato paste

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the broccoli into equal-sized florets, wash, and blanch in salted water for about 4-5 minutes. Then drain and let cool slightly. Preheat the oven as directed on the puff pastry package. Line a tart pan with baking paper, lightly press the puff pastry into the dough, and spread tomato paste on the bottom. Beat the ricotta with the two eggs and a splash of milk, if desired, until smooth. Season with Parmesan cheese, pepper, and salt. The mixture should be thick. Spread the broccoli in the tart pan, pour the cheese mixture over it, and sprinkle with flaked almonds. Bake in the oven for about 30 minutes and let cool for at least 5 minutes before slicing. I like to serve it with a fresh salad with tomatoes and a lemony dressing.